Does anyone know how to preserve cabbage without it turning to mush? My mom tried blanching and freezing several years back and it was mush when we took it out to cook it. I thought I might can some, but it seems everything I find online strongly discourages the very idea. I also thought about drying cabbage, but I can't find anything that says yay or nay on whether that is a good idea... I love growing cabbage...I think it tastes fabulously superior to store-bought cabbage....but when it's time to harvest, my family can't eat it all before it ruins. I don't like kraut, so should I just learn to like store-bought cabbage for the winter time?